Crispy Kale Chaat with Stalk Pakoras & Herby Chutney

Name: Crispy Kale Chaat with Stalk Pakoras & Herby Chutney
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 300 g whole-leaf kale; 500 ml vegetable oil for frying; 100 g gram flour; 100 g Greek yogurt; 50 g coriander roughly chopped; 50 g sev or Bombay mix; 25 g desiccated coconut; 20 g mint leaves picked; 5 tbsp tamarind chutney or concentrate; 2 tsp ground cumin; 1 egg; 1 red onion; 1 green chilli deseeded if you like, roughly chopped; 1/2 tsp baking powder; 1 tsp garam masala or chaat masala; 1 tsp nigella seeds; 1/2 lemon juiced; 1 handful small handful of coriander leaves

A vibrant and crunchy Indian-inspired snack that uses the whole kale plant. Crispy roasted leaves are paired with spiced stalk pakoras and topped with cooling yogurt and zesty chutneys for a perfect zero-waste appetizer.

Servings8 Portions

Prep Time30 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

whole-leaf kale
300 g
vegetable oil for frying
500 ml
gram flour
100 g
Greek yogurt
100 g
coriander roughly chopped
50 g
sev or Bombay mix
50 g
desiccated coconut
25 g
mint leaves picked
20 g
tamarind chutney or concentrate
5 tbsp
ground cumin
2 tsp
egg
1
red onion
1
green chilli deseeded if you like, roughly chopped
1
baking powder
0.5 tsp
garam masala or chaat masala
1 tsp
nigella seeds
1 tsp
lemon juiced
0.5
small handful of coriander leaves
1 handful

Step-by-Step Instructions

Preheat your oven to 150°C (130°C fan/gas 2). Separate the kale leaves from the stalks. Reserve a small handful of leaves and all the stalks for the pakoras. Roughly tear the remaining leaves and spread them on a baking tray. Drizzle with 1 tbsp of oil, 1 tsp of ground cumin, and a pinch of salt. Massage the oil into the leaves, arrange in an even layer, and roast for 15-20 minutes until crisp. Set aside.

Prepare the pakora batter by whisking the egg with 100ml of water in a large bowl. Add the gram flour, baking powder, nigella seeds, the remaining 1 tsp of ground cumin, and 1 tsp of salt. Stir until a thick paste forms. Roughly chop the reserved kale stalks and leaves, then fold them into the batter along with the finely sliced red onion. Add a splash more water if the mixture is too dry.

Heat the vegetable oil in a deep saucepan over medium-low heat, ensuring the pan is no more than one-third full. Test the oil by dropping in a small bit of batter; if it bubbles and rises to the surface immediately, it is ready. Carefully lower heaped tablespoons of the batter into the oil in batches. Fry for 3-4 minutes, turning once, until golden brown and crispy. Drain on kitchen paper and season with a little salt.